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Article: Take the bait - try tilapia Discover why this mild fish is a favorite with chefs.(Food)
- Article from:
- Daily Herald (Arlington Heights, IL)
- Article date:
- February 25, 2004
- Author:
CopyrightCOPYRIGHT 2004 Paddock Publications. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: Deborah Pankey Daily Herald Food Editor
You first spotted it on a restaurant menu paired with spinach ragout or a raspberry-infused sauce. Then you noticed it on sale at the grocery store.
You've toyed with trying tilapia for months and now, faced with six weeks of Lent, you've decided to finally jump in and buy it. You just have to figure out what to do with it.
But before you toss it in a pan or in the oven, let's learn a little bit about where tilapia comes from.
Tilapia, a fish originally from Africa and the Middle East, has been around for centuries. Some even call it St. Peter's fish, believing it's the fish the apostles ...